forum: Food & Drink

Ask me a cooking question

Hi Guys,

Thanks again for all of the great work that you do here on the forums helping each other and making this a great website to be a part of. I want to help out as well so I have started this thread to answer any cooking questions that you may have. I can't promise that I will be able to answer all of them but I will give it my best shot! So ask away....

Re: Ask me a cooking question

I can't get things crispy when I roast them, like chicken, or potatoes. I think it's because my oven is electric, but even when I use the old, heating up the fat in the oven and then putting the spuds in- trick I can't seem to get them to go crispy. My friends suggested I cheat and do roast spuds in the deep fryer but it's not the healthiest option. Everything I roast ends up looking poached.

Re: Ask me a cooking question

Hi Jamie..Okay, everytime I make a beurre blanc, it's almost too vinegary tasting..I whip it into submission thinking that it should break down some of the acidity. I have tried so many vinegars. What vinegar do you use? I am not giving up!

Re: Ask me a cooking question

Ever since I saw a guy on Chopped fail at making a champagne ice cream, I've wanted to make a really good one. I have no idea how to go about blending champagne and cream together without it breaking. Any ideas? Thanks!

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